- 3 ½ c Red wine of choice
- ½ cup Lemon juice
- 2 oz Apple pectin
- 4 ½ c Sugar
- 2 ¼ c All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Salt
- 6 oz Unsalted butter, room temperature
- 5 oz Sugar
- 1 Egg
- ½ tsp Vanilla extract
For the Wine Jelly
Combine sugar and apple pectin in a small bowl, whisk together and set aside.
Combine wine and lemon juice in a sauce pot and bring to a boil.
Add sugar and pectin mix, whisk until sugar has dissolved. Return to a boil for 1 minute. Chill overnight.
For the Cookies
Preheat the oven to 325° F.
In a standard mixing bowl, cream butter and sugar together.
Top with balsamic vinegar and sprinkle with the salt
Add egg, vanilla extract, and salt. Mix until incorporated.
Add the dry ingredients, mix until just combined. Chill dough for 1 hour.
Use an ice cream scoop to portion dough into 1/2-ounce (1 Tbsp.) balls. Roll balls in a plate of sugar to coat, then roll again between your palms. Place several inches apart on a baking sheet. Flatten balls lightly with your fingers.
Press your thumb into the cookies to make large, shallow indentations. Spoon in the wine jelly.
Bake until golden brown, about 15 minutes. Let rest on pan for 5 minutes before transferring a wire rack. Dust with powdered sugar.